PorkBlade Shoulder (Butt)
The top part of the shoulder also called Pork Butt, Boston Butt, or Boston-Style Shoulder.
Used in BBQ to make Pulled Pork.

Arm Shoulder (Picnic)
The bottom part of the shoulder also called Picnic can be used in BBQ, cured on the bone to make a ham-like product, or used in sausages.

Spare Ribs & Side RibsSpare ribs, or side ribs, are taken from the pig's ribs and the meat surrounding the bones.St. Louis-style spareribs have the sternum, cartilage, and skirt meat removed.

Back Ribs
Also called baby back ribs, or riblets are taken from the pigs loin (top of the rib cage between the spine and the spare ribs, below the loin muscle).
Loin
* Cured for back bacon or Canadian bacon. Cure loin & belly for side bacon.
* Divided into roasts (blade loin, center loin, sirloin, crown roast).
* Pork Tenderloin, Pork Cutlets and Pork Chops.
Legs/Hams
* Cured bone-in or bone-out to make ham.
* Legs are usually cut bone-in for roasting, or leg steaks can be cut from the bone.
* Three common cuts of the leg: rump (upper portion), center, and shank (lower portion).

Lamb
Lamb is often sorted into three kinds of meat:Forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade. Hindquarter includes the rear legs and hip. Loin includes the ribs between the two.Cuts:Shoulder – shoulder roast & chopsRack – rib chops and riblets, rib roastLoin – loin chops or roastLeg – sirloin chops, leg roast (leg of lamb)Breast - baby chops

Chicken
Because of its relatively low cost, chicken is one of the most used meats in the world. Nearly all parts of the bird (breast, wing, leg) can be used for food, and the meat can be cooked in many different ways. The most popular styles of cooking chicken are roasting, rotisserie, Churrasco-grilling and BBQ-Smoking.
Half
Full length split down the breast and back producing approximately equal left and right sides.
Breast Quarter
Half breast, a wing and portion of the back.
Leg Quarter
A thigh, a drumstick, and portion of the back.